Eggplant and Spinach Stacks

Alan Richardson

Thick slices of roasted eggplant layered with spinach, zucchini, and cheese is a fun, new way to serve this sometime forgotten vegetable! All you need are hearts of romaine and crusty bread to complete the meal.

In small bowl, mix ricotta, Parmesan, and remaining 1/4 teaspoon salt until blended.

Remove pan with eggplant from oven. Mound spinach mixture on the 4 largest eggplant slices in pan; top with remaining eggplant slices. Mound equal amounts of cheese mixture on each eggplant stack. Return to oven; heat through, about 5 minutes (cheese will melt over side of stacks). With wide metal spatula, transfer stacks to 4 dinner plates; top with tomatoes, sprinkle with black pepper, and garnish with fresh thyme leaves.